Prep 10 mins
Cook 0 mins
For cajun recipes, general or blackening seasoning. This would also be great as make ahead or gifts in a jar. Serving size was done using 1/2-1 tsp measurement but will depend on how much a dish calls for.
- 1 cup sweet paprika
- 1⁄2 cup iodized salt
- 1⁄3 cup onion powder
- 1⁄3 cup garlic powder
- 1⁄3 cup ground cayenne pepper
- 1⁄4 cup white pepper
- 1⁄4 cup ground black pepper
- 1⁄3 cup dry thyme leaves
- 1⁄3 cup dry oregano leaves
- combine and mix well all ingredients. Pulse in a food processor if you have.
- store in a dry well sealed jar (coffee jar size).
Really easy to make with panry ingredients we always have on hand. I made it by 1 cup= 1 tablespoon, so i/2 cup = 1/2 tablespoon, 1/3 cup = 1 teaspoon and 1/4 = 3/4 teaspoon. That worked perfectly for a small amount.
really easy and delicious. I used it in a cajun hamburger and was very pleased with it. Made for the aussie/nz recipe swap
I made 1/16 of this recipe, and it was enough to season five meals. DH and I agreed this seasoning has just the right amount of heat. Out of all the meats we seasoned (chicken breasts, pork chops and filet mignon), we liked it on pork the best. Thanks for a keeper! (Made for Aus/NZ Recipe Swap #30)